The Influence of the Degree of Grape Damage on the Quantitative Composition of Higher Alcohols In Wine
Authors
Mariam Khositashvili
marina_khositashvili@yahoo.com
Iakob Gogebashvili Telavi State University, Telavi, Georgia
Medea Ormotsadze
Iakob Gogebashvili Telavi State University, Telavi, Georgia
Marika Mikiashvili
Caucasus International University, Tbilisi, Georgia
Lia Kotorashvili
Georgian Research Institute of Food Industry, Tbilisi, Georgia
Levan Shavadze
Iakob Gogebashvili Telavi State University, Telavi, Georgia
Shalva Batiashvili
Iakob Gogebashvili Telavi State University, Telavi, Georgia
Language: English
Page range: 3 - 5
Published on: May 15, 2025
Published by: Valahia University of Targoviste
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
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© 2025 Mariam Khositashvili, Medea Ormotsadze, Marika Mikiashvili, Lia Kotorashvili, Levan Shavadze, Shalva Batiashvili, published by Valahia University of Targoviste
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.